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Easy Crockpot Beef Bourguignon Recipes

Easy Crockpot Beef Bourguignon Recipes

This easy crockpot Beef Bourguignon turns tender beef chuck, mushrooms, and carrots into a silky red wine stew with minimal prep—perfect for cozy weeknights or make-ahead entertaining.
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Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 lb beef chuck, cut into 1.5-inch cubes
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 0.25 cup all-purpose flour for dredging
  • 6 slice thick-cut bacon, chopped
  • 1 tbsp olive oil
  • 3 large carrots, peeled and cut into chunks
  • 1 large yellow onion, chopped
  • 4 clove garlic, minced
  • 2 tbsp tomato paste
  • 1.5 cup dry red wine Burgundy or Pinot Noir preferred
  • 2 cup beef broth low sodium
  • 1 tbsp Worcestershire sauce
  • 4 sprig fresh thyme or 1.0 tsp dried
  • 2 leaf bay leaves
  • 0.75 lb cremini mushrooms, halved
  • 1 cup frozen pearl onions optional but classic
  • 2 tbsp unsalted butter for finishing
  • 0.25 cup fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • Pat beef dry, season with salt and pepper, then toss with flour until lightly coated.
  • In a large skillet over medium heat, cook chopped bacon until crisp. Transfer bacon to the slow cooker, leaving drippings in the pan.
  • Add olive oil to the skillet if needed and sear the floured beef in batches until browned on at least two sides, about 2 to 3 minutes per batch. Transfer browned beef to the slow cooker.
  • Add carrots, onion, and garlic to the skillet and sauté for 2 to 3 minutes to pick up fond. Stir in tomato paste and cook 1 minute.
  • Pour in red wine, scraping up browned bits, and simmer 2 minutes. Transfer mixture to the slow cooker.
  • Add beef broth, Worcestershire, thyme, bay leaves, mushrooms, and pearl onions to the slow cooker. Stir to combine.
  • Cover and cook on Low for 8 hours (or on High for 4.5 hours) until beef is fork-tender.
  • Discard thyme sprigs and bay leaves. Stir in butter to gloss and slightly thicken the sauce. Taste and adjust salt and pepper.
  • Garnish with chopped parsley and serve over mashed potatoes, buttered noodles, or crusty bread.
  • Optional: For a thicker stew, whisk 1.0 tbsp cornstarch with 1.0 tbsp cold water and stir in. Cover and cook on High for 10 minutes until glossy.

Notes

Use a dry, medium-bodied red wine you enjoy drinking. If avoiding wine, replace it with additional beef broth and add 1.0 tbsp balsamic vinegar for depth. Leftovers keep up to 4 days refrigerated and freeze well for 3 months.